Flourless Chocolate Cookies
These flourless chocolate cookies are rich, chocolaty, chewy on the inside and slightly crispy around the edges. They taste just like brownies.
You won’t believe how easy it is to make them. No mixer is required, they come together in one bowl and you probably have all the ingredients on hand.
The best part? They have no flour and no added fat. If you need the cookies to be gluten-free, check the packaging of the cocoa and chocolate chips to make sure they are gluten-free.
Warning: these cookies have no flour and no butter BUT that doesn’t mean that they are healthy, they contain a lot of sugar. Eat them in moderation! 🙂  Anyway, one cookie is pretty filling.
Let the flourless chocolate cookies cool completely before removing them from the baking sheet with a spatula as they stick to the parchment paper.
These flourless chocolate cookies are definitely a crowd pleaser and too easy not to whip up a batch right now!!
Recipe adapted from Recipe GirlÂ
Rich, chewy, fudgy, flourless chocolate cookies. This easy recipe has no butter and no oil.
- 1 1/2 cup (180 grams) powdered sugar
- 1/3 cup (35 grams) unsweetened cocoa powder
- a pinch of salt
- 1 or 2 large egg whites at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (90 grams) semi-sweet chocolate chips
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Preheat the oven to 180 degrees C (355 degrees F). Line a baking sheet with parchment paper.
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In a large bowl, whisk together the icing sugar, cocoa powder and salt.
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Add the vanilla extract, the egg white and whisk until you obtain a thick but moist batter. If it seems too thick, add another egg white.
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Fold in the chocolate chips.
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Scoop the batter onto the prepared baking sheet. Leave enough space between each cookie as they will spread a bit.
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Bake for 12-14 minutes, until the tops are glossy and they begin to crack.
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Let the cookies cool completely before removing them from the baking sheet with a spatula.
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Store the flourless chocolate cookies in an airtight container at room temperature for up to 3 days.
Did you make this recipe?
Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
I made them and they taste good, but they came out super thin. How do I make them a bit thicker/rounder? Thanks!
Maybe the batter was too runny? If yes, add a little more powdered sugar. How many egg whites did you use?
Just made the fudgy cookies . I couldn’t wait to try them so good and it’s great as it’s gluten free. Thank you
I am so glad you liked them, Katie! 🙂
Hi Elena,
I am sugar free and was wondering if xylitol would work?Â
Thanks so much!
Marie
Hi Marie!
I have not tried these with xylitol – it sounds like a great idea but I’m not entirely sure how it will turn out. If you try, let me know how it goes!
AS a magical Grand Mama, I am always looking for a quick cookie. 1 Rule ! It MUST be a good cookie.
This is a quick cookie. This is a GOOD cookie.
This is such as easy recipe, a monkey can make them.
In the words of Dearly Departed but never forgotten, Sheriff Andy Taylor of Mayberry, N.C.
“UMMMMMMMM GOOD COOKIE”
I love that, Henny! 😀
You know you’ve made a successful cookie when your kid’s classmates beg you to send the recipe to their parents. We put in way fewer chocolate chips and I don’t think it affected the taste or consistency adversely.
This recipe is insanely easy! The only tricky part, I think, is to mix a very dry mixture even when it does not seem like there’s any way that it could ever get wet enough. It takes some arm strength, or perhaps a strong motor ha ha. I’ve tried to stay near the 1 egg white / batch end of the ratio rather than adding the second egg white. I found it much easier to handle the dough with less egg white, but I suppose it has haf the protein.
This is my family’s new favorite cookie! We’ve seriously made it about 3 times in the past week since finding it. Thanks for sharing the recipe!
I’m thrilled you loved them, Michelle! Thanks for the feedback! 🙂
Hi, Mine came out super thin too, could you be specific about the egg white amount? I used 1 cup sugar and 3 egg whites.
Hi Jewel! The recipe calls for 1 or 2 egg whites for 1 1/2 cup of powdered sugar.
You used 3 egg whites for 1 cup of sugar…. I guess the mixture was too liquid.
My family has come to like these so I was wondering if I could freeze them
Yes, you can freeze them! 🙂
Made these for coworkers- they were a huge hit! Question though, are they supposed to be gooey and almost fudge like texture in the middle? Or did I not bake them long enough?
Yes, they are supposed to be fudgy. Glad your coworkers loved them! 🙂
These cookies are absolutely delicious. Rich, chocolately with a crackly top….so perfect and gluten free. Depending on the size of the egg 1 egg white should be enough but if you have medium eggs you’ll have to add 2 egg whites. I added a bit of almond extract instead.
Glad you liked the recipe, Jennifer! Thank you for the feedback! 🙂
Just tried them. Mine the batter was too thin, but still tasted good. Thank you for sharing!
Glad you liked this recipe, Ann! Next time try with just 1 egg white 🙂